While checking out some other food blogs, I found a beet and feta tart over at Orangette. We love both beets and feta, so this sounded right up our alley. In traditional Chinese medicine, beets are considered a warming food. I roasted some smallish beets earlier in the week while baking something else and stuck them in the fridge. Today, I took them out, slid their skins off, and sliced them up for this tart. Mix two eggs with some milk and crumbled feta, pour the mixture over the beets which have been layered in a par baked tart shell and bake for about 1 hour. We really could have used a green salad with this, something peppery like arugula with a light vinaigrette maybe. It was good enough for lunch all by itself.